Looking for light, fluffy pancakes with ingredients already in your pantry? This is the Blueberry Pancake recipe for you! Plus, it's full of juicy blueberries. These pancakes are so easy to whip up for a weekday or weekend morning for the entire family. Top them with warmed syrup and butter then dig into them! They reheat great for a grab and go breakfast when you are in a hurry too!
In another bowl beat egg until light. Add 1 c. milk and melted butter to bowl. Stir.
Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Gently fold in blueberries.
Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
Wipe out any excess butter with paper towels. Repeat with remaining batter.
Nutrition information does not include butter for cooking or toppings